Epic Nacho Chicken Mac ’n’ Cheese
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Epic Nacho Chicken Mac ’n’ Cheese

Epic Nacho Chicken Mac ’n’ Cheese

with a Tortilla Chip Topping & Smoky Red Pepper Crema

Why choose between two comfort food dishes when you can combine them into one epic dinner? This week, our chefs give mac ’n’ cheese the nacho treatment, stirring twirly cavatappi noodles into a queso-style, creamy spiced cheddar sauce. Of course, you can’t have nachos without the toppings—here, we’ve got crumbled blue corn tortilla chips for crunch and more cheeses for melt factor, plus smoky red pepper crema, scallions, and hot sauce. Your dinner companions will be fighting over the last bite.

Tags:
Easy Prep
Family Friendly
Allergens:
Milk
Wheat
Sesame

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time25 minutes
Prep Time5 minutes
DifficultyEasy

Ingredients

serving amount

1 unit

Long Green Pepper

2 unit

Scallions

1 clove

Garlic

2 tablespoon

Smoky Red Pepper Crema

(Contains Milk)

6 ounce

Cavatappi Pasta

(Contains Wheat)

1 tablespoon

Southwest Spice Blend

1 tablespoon

Flour

(Contains Wheat)

6 tablespoon

Cream Cheese

(Contains Milk)

1 cup

White Cheddar Cheese

(Contains Milk)

1.5 ounce

Blue Corn Tortilla Chips

(Contains Sesame)

½ cup

Mexican Cheese Blend

(Contains Milk)

1 teaspoon

Hot Sauce

10 ounce

Chopped Chicken Breast

Not included in your delivery

Salt

Pepper

Cooking Oil

Butter

(Contains Milk)

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Nutrition Values

/ per serving
Calories1280 kcal
Fat66 g
Saturated Fat34 g
Carbohydrate97 g
Sugar10 g
Dietary Fiber8 g
Protein70 g
Cholesterol260 mg
Sodium1020 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Small Bowl
Strainer
Medium Pan
Medium Pot

Instructions

Prep & Mix Crema
1

• Heat broiler to high. Bring a medium pot of salted water to a boil. Wash and dry produce. • Core, deseed, and dice green pepper into 1⁄2-inch pieces. Trim and thinly slice scallions, separating whites from greens. Peel and mince garlic. • Place smoky red pepper crema in a small bowl. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

Cook Pasta
2

• Once water is boiling, add cavatappi to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Drain.

Add chicken* or beef* to pan along with green pepper. Cook, stirring frequently, until green pepper is softened and chicken or beef is browned and cooked through, 4-6 minutes. Cook through the rest of this step as instructed.

Start Sauce
3

• While pasta cooks, heat a drizzle of oil in a medium, preferably ovenproof, pan (use a large, preferably ovenproof, pan for 4 servings) over medium heat. Add green pepper and season with salt and pepper. Cook, stirring, until softened, 4-5 minutes. • Add Southwest Spice Blend, scallion whites, garlic, and 2 TBSP butter (3 TBSP for 4); cook, stirring, until butter has melted and scallion whites are softened, 1 minute.

Finish Sauce
4

• Stir flour into pan until smooth and incorporated, 1 minute. Gradually stir in 1⁄2 cup water (3⁄4 cup for 4 servings) until fully combined. • Add cream cheese and cook, stirring, until fully incorporated and sauce has thickened, 1-2 minutes. • Turn off heat; stir in cheddar until melted and smooth. Taste and season with salt and pepper.

Mix & Broil Mac 'N' Cheese
5

• Stir drained cavatappi into pan with sauce until coated. Taste and season with salt if needed. If mixture is too thick, add a splash more water. TIP: If your pan isn’t ovenproof, transfer mixture now to a baking dish. • Using your hands, crush tortilla chips and evenly sprinkle over mac ’n’ cheese. Top with an even layer of Mexican cheese blend. • Broil until cheese melts, 2-3 minutes. TIP: Watch carefully to avoid burning.

Serve
6

• Divide mac ’n’ cheese between bowls; drizzle with smoky red pepper crema. Top with scallion greens and as much hot sauce as you like. Serve.

Chicken is fully cooked when internal temperature reaches 165°.

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